A few weeks ago, I’ve been wondering what the big pans are for that we have hanging in the kitchen. I’ve not used them for so long, that I’ve been forgetting what they are all about. Just kidding, of course. But then again, it might be time for us to do a serious good paella session, since the kids love it, and it’s a beautiful sight to see on the Q.
One of the best pieces of meat, from my perspective, must be the picanha. It’s a very tasty piece of meat from the back of the cow. You can get the Argentina one, Scottisch one, or whatever country you like. It’s a very easy, yet very very good Q piece.
First of all, we do not do a lot of seasoning with it. I personally just start with cross cutting the fat, so the taste can go in real good and it stays roughly the same shape while burning. We then do a good twist of salt on it. When that’s done, we’re done. Pepper is done afterwards, since that will just burn off without leaving taste, in my perspective.